Toasted Espresso Biscotti
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Toasted Espresso Biscotti
Last updated 6/12/2012 12:59:16 AM. Recipe ID 22209. Report a problem with this recipe.
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      Title: Toasted espresso biscotti
 Categories: Taste
      Yield: 4 Servings
  1 1/4 c  Almonds (6 ounces)
      6 tb Espresso coffee beans
      1 c  Sugar
  2 1/2 c  All-purpose flour
      2 ts Baking powder
      1 ts Salt
      1    Stick chilled unsalted
           Butter, cut in small pieces
      3    Eggs, lightly beaten
    1/4 c  Brewed espresso
           Ground cinnamon or cocoa,
           For dusting
      4 oz Bittersweet chocolate,
           Melted for dipping
  Preheat oven to 350 degrees. Grease cookie sheet.
  Spread almonds and espresso beans on 2 separate baking sheets; bake 8
  to 10 minutes or until lightly toasted. In a food processor fitted
  with steel blade, coarsely chop half of espresso beans; transfer to a
  small bowl. In food processor finely chop almonds and remaining
  espresso beans with 1/2 cup of the sugar and add to bowl.
  In a large bowl, combine flour, baking powder and salt. Use your
  fingers to quickly cut in butter until mixture resembles coarse
  crumbs. Stir in remaining sugar and coffee-almond mixture. Add eggs
  and brewed espresso, stirring until dough comes together.
  On lightly-floured surface, knead dough 2 minutes until smooth. Shape
  into 2 flat 2-inch-wide logs; dust with cinnamon or cocoa and place
  on cookie sheet. Bake 25 minutes, or until lightly browned. Remove
  from oven and cool on baking sheet. When cool enough to handle, use a
  serrated knife to slice logs on the diagonal into 1/2-inch-wide
  pieces. Place cut side down on cookie sheet and return to oven 8 to
  10 minutes or until lightly golden. Cool on racks. Dip in melted
  chocolate, if desired, and let dry on wax paper. When chocolate is
  completely dried and hardened, store in tins up to 1 month.
  Yield: about 48 Biscotti

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Recipe ID 22209 (Apr 03, 2005)

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